Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ pound Italian sweet sausage
- ½ cup finely chopped onion
- 2 cups finely chopped green cabbage
- 4 ½ cups well-flavored chicken or vegetable stock
- 1 ½ cup arborio rice
- 1 ½ cup dry white wine
- 2 tablespoons finely slivered sun-dried tomatoes
- Salt and freshly ground black pepper
- 1 tablespoon finely minced parsley
- Freshly grated pecorino cheese
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Nutritional Information
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Nutritional analysis per serving (6 servings)
422 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 13 grams protein; 31 milligrams cholesterol; 547 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Preparation
- Heat the oil in a heavy four-quart saucepan. Remove the sausage from its casing, and add it to the saucepan, mashing and crumbling it with a fork. Saute over medium heat until the sausage has separated into small pieces and starts to brown. Add the onion and cabbage. Gently saute, stirring, until they are translucent.
- Bring the stock to a simmer in another saucepan.
- Add the rice to the saucepan with the cabbage. Stir and cook for about a minute; then add the wine. When the wine has been absorbed, begin adding the stock about half a cup at a time, stirring, and adding additional stock as it is absorbed. After about 20 minutes the rice should be tender.
- Fold in the sun-dried tomatoes, and season to taste with salt and pepper. Stir in the parsley, and serve with grated pecorino on the side.
Dining and Cooking